Pizza. It’s delicious and it comes in oh-so-many variations in the U.S. and all over the world. Neapolitan, deep dish, thin crust, New York style, California style—we love them all. However, we’d be remiss if we did not share with you a guide to the different U.S. regional variations of the beloved pie. Because after all, it’s your duty as an American citizen to try them all.
Let’s get to it.
- Chicago: Characterized by its thick crust and plentiful amount of sauce and toppings. As its name implies, this type of pie is baked in a deep, round pan. You eat this with a fork and a knife, most times.
- New York: Think thin and foldable (and portable). This kind of pizza has a crispy, thin crust that’s been hand-tossed during preparation. It’s typically sold by the slice.
- California: Its crust is a fusion of NY and Italian, paired with a wide array of toppings (nuts, seafood, veggies, etc.). The only limit is your imagination.
- New Haven: Hailing out of New Haven, Connecticut, this pie’s a spin-off of Neopolitan pizza. It’s referred to as “Apizza” and is cooked in a coal-fired brick oven, lending to its charred, thin and chewy crust.
Craving more pizza? Read on here: Everything You Need to Know about Regional U.S. Pizza StylesBlog, food trends, Menu Development, restaurant trends